Blue Plate Mayo isn’t just for dressing a burger bun. It’s the Southern grill master’s power ingredient – and once you try it you’ll never look back. Whatever’s on the grill, whipping Blue Plate into your marinades and basting sauces will lock in juices and flavors and create a perfect char and a crispy sear. Bring the flavor like a pro with our classic recipes for seafood, steaks, chicken, burgers and more, complete with sauces and marinades – plus delicious veggies, sides, dressings and dips made extra rich and delicious with Blue Plate – That’s the good stuff!

Sensational Seafood

The magnificent non-stick power of Blue Plate Mayo is real! As a marinade or baste, Blue Plate Mayo seals in delicate seafood flavors, helps hold fish together on the grill, and prevents sticking and flaring.

• Grilled Blackened Shrimp Skewers –Jumbo Gulf shrimp are tossed in a mixture of Blue Plate Mayo and spices to seal in juicy flavors on the grill.

• Grilled Red Snapper with Avocado Mayonnaise and Salsa Verde – Whip up our Blue Plate avocado mayo to seal in the delicate flavor of the fish – and hold it together, too. Try it with any firm, white fish.

Burgers & Dogs

Take burgers and dogs to the next level with delicious mix-ins and flavorful toppings that start with your favorite mayo.

• Cajun Smash Burger – Mixing Blue Plate Mayo into the burger meat holds these burgers together under pressure. Spread a little Blue Plate on the bun tops before toasting them on the griddle.
• The Ultimate Hamburger – With Blue Plate Mayo mixed into the burger meat along with steak sauce and Worcestershire, this burger’s flavor and juiciness are top notch.
• Grilled Burgers with Pineapple Salsa & Alabama-Style White BBQ Sauce – A favorite recipe along the Gulf Coast, these burgers will bring a taste of the tropics to any poolside, patio, backyard or porch cookout. Delish!
• Slaw Dogs – Our popular, traditional coleslaw adds crunch and creaminess to your favorite grilled hot dogs.

Juicy Grilled Meats

These flavored mayonnaise spreads and marinade recipes do triple duty for your favorite grilled meats and fish by adding flavor, keeping the grill from flaring up, sealing in juices and keeping foods from sticking to the grill. The magnificent non-stick power of Blue Plate Mayo is real!

• Perfectly Grilled Chicken with Creole Mustard Mayonnaise Marinade – So easy to make and great-tasting, too! Marinate for two hours or overnight for best results.
• Perfectly Grilled Ribeyes with Tarragon Mayonnaise – Juicy ribeyes + flavorful tarragon mayo = non-stick grilling at its finest.

Perfect Grilled Veggies

Grilled veggies are a wonderfully smoky treat and the perfect accompaniment to grilled seafood, meats and burgers.

• Grilled Artichokes with Lemon Caper Aioli – Grilled rather than steamed artichokes offer more flavor, and the lemony, garlicky aioli made with Blue Plate is perfect for dipping.
• Smoked Corn (Elote) – This side dish made the winning lineup at the Hogs for the Cause Barbecue competition in New Orleans.
• Mexican Street Corn – A traditional dish sold by street vendors in Mexico and the Southwest, this recipe features mayo, sour cream and crumbled cotija or feta. Yum.

Sides & Slaws

Sides, salads and slaws made extra rich ‘n creamy with the good stuff – oh yeah! At each stage in the preparation of a grilled feast complete with side dishes, Blue Plate is the power ingredient that Southern grill masters can’t do without.

Get more info on Blue Plate Mayo non-stick grilling & more recipes.

The only thing we love more than a deviled egg is a whole tray of ’em. This Southern staple shows up dressed to impress at every Easter dinner, potluck, baby shower, barbecue and boil. Choose from our favorite Southern deviled egg recipes, dressed up with Cajun spices, spicy shrimp, crispy chicken cracklins, and tangy dill pickles – and don’t miss our crowd-pleasing deviled egg dip that uses only 6 eggs. For the richest, creamiest deviled eggs on the table, mix in a few dollops of Blue Plate Mayo. That’s the good stuff!

Classic Deviled Egg Dip 

Bloody Mary Deviled Eggs

Chicken Cracklin’ Deviled Eggs 

Dill Pickle Deviled Eggs 

Bang Bang Shrimp Deviled Eggs

Basic Stuffed Eggs

Spicy Cajun Deviled Eggs

 

 

A record-breaking year!

A big shout-out to the phenomenal teams who spent all year raising a record-breaking $5.25+ million, dishing out mouthwatering eats, and bringing the good times soaring at Hogs. Every single team knocked it out of the park, but a select few truly sizzled. Meet the 2025 Champions:

🏆 2025 Hogs for the Cause Awards

💰 Top Fundraising Teams

This is where we get to be a mayo with a mission.

Hogs for the Cause is an annual celebration of year-round fundraising efforts to help kids fighting brain cancer. It’s the premier nationwide funding source for outreach services to these children and their families, and Blue Plate Mayo is proud to be a sponsor and supporter. Didn’t make it to the fest? You can crack open your piggy bank and donate anytime, all year long.

MAKE A DONATION

A recap of Hogs For The Cause 2025:

🔥 BBQ Battles: 95+ teams cooked for the win, including the 2024 winning teams who came back for more.

🎶 Live Music & Dancing: Multiple stages rocked with national and local Nola bands all weekend long, including Charley Crockett, Zach Top, Willow Avalon, JD McPherson, and more.

🍻 Food, Drinks & Fun: From craft cocktails to the South’s best sweet tea to ice-cold beer, there was no shortage of sips to wash down all that tasty BBQ. Stay tuned for news on next year’s festival at hogsfest.org.

Get festive at home: Make Blue Plate’s Hot & Spicy Pimento Cheese

GET RECIPE

Mardi Gras season means the aromas of everything delicious will be coming from kitchens up and down the block. And whether you’re marching in costume on the route, or catching throws, or hosting a krewe of friends at home, you’re gonna need party food that’s big, bold, and joyful – just like Mardi Gras Day. Set the table with purple, green and gold and roll into Mardi Gras with our downright delicious recipes, all made extra rich ‘n tasty with Blue Plate Mayo – That’s the good stuff!

Parade Day Po-Boys

 

As the Official Mayo of the Po-Boy, we like to think our po-boy recipes are Mardi Gras royalty! We’ve even got our own Po-Boy Guide so you can dive deep into New Orleans po-boys, how to dress them and where to eat them.

Mini Po-Boy Party Platter

Creole Hot Sausage Po-Boy

Roast Beef Debris Po-Boy

Fried Blackened Shrimp Po-Boy

Cochon de Lait Po-Boy

Handheld Street Bites

 

We all need a hand free to catch beads or hold a drink during Carnival, so why not plan for it? Get parade ready with these street snack favorites that are easy to make and fun to eat at Mardi Gras.

Crawfish Hand Pies

Cajun Pigs in a Blanket

Crawfish Fritters with Spicy Comeback Sauce

Classic Ham & Swiss Sliders

Muffuletta Wrap

The Big Easy Buffet

 

Here’s how to fuel up for a full day of parading, walking and dancing with the ultimate Mardi Gras party spread! These festive bites and classic New Orleans party foods will keep your krewe satisfied from Zulu through to the last truck parade.

Jalapeño Pimento Cheese Dip

Bloody Mary Deviled Eggs

Fancy Cajun Crab Dip

Jambalaya Quiche

Muffuletta Pasta Salad

Devilishly Good Chocolate Mayo Cupcakes

 

A corn dog bar is a fun and easy way to feed a crowd – just stack some piping hot corn dogs on a platter and pair them with dips, sauces, and sides to create a spread everyone will love. Perfect for picnics, kids’ parties, or any laid-back gathering, corn dogs are simple to serve, easy to eat with a drink in one hand – and it’s fun to reinvent this all-American classic with Louisiana flavors.

Serve a corn dog bar to remember:

• Start with a tray piled high with golden, crispy corn dogs: Stick to classic corn dogs made with hot dogs, or mix it up with mini corn dogs, veggie options and “Cajun corn dogs” (made with boudin, a spicy Cajun pork and rice sausage).

•  Bring on the sauces and dips! Elevate this retro snack into something special with hot honey mayo, Creole mustard, spicy remoulade sauce, creamy ranch dressing – you name it.

• Don’t forget toppers and sides, like crispy fried onions and pickle relish, Southern staples like spicy pimento cheese dip, and a nice crunchy coleslaw.

Top 10 Corn Dog Sauces, Dips & Sides

Get the recipes and try out our favorite sauces, dips and sides to serve with corn dogs – all made extra rich ‘n creamy with Blue Plate Mayo – That’s the good stuff!

1. Louisiana Style Hot Honey Mayo

A little spicy, nice and creamy, and plenty sweet, this is the Louisiana style corn dog dipper that no corn dog spread should be without.

2. Hot Dill Pickle Mayo

For pickle lovers who happen to be Southern, this is the dream. Slather it on a corn dog and enjoy one of the South’s favorite flavors.

3. Tiger Mayo

Tiger Sauce is another Louisiana classic that, when paired with rich ‘n creamy Blue Plate Mayo, delivers the sweet heat we love.

4. Pink Fry Sauce

This sauce is a Gulf coast classic that many of us in Alabama, Mississippi and Louisiana grew up with as a dipper for anything fried – and for corn dogs of course.

5. Louisiana Style Remoulade Sauce

Full of classic Creole flavors, this is Louisiana’s spicy version of a traditional French sauce for seafood. Here in the Gulf South it’s popular as a condiment and dipping sauce for anything dippable!

6. Hot & Spicy Pimento Cheese

A classic Southern dip that is always invited to the party. Mixing Blue Plate Hot & Spicy Mayonnaise with three cheeses brings it to a whole new level.

7. Ranch Dressing 

Homemade is the best, and surprisingly easy to make with help from Blue Plate Mayonnaise. Store the dressing for up to a week in a closed container in the refrigerator.

8. Creole Hot Corn Dip

Red bell peppers and green jalapeños add color and flavor to this cheesy, hot and bubbly dip. It’s seasoned Creole style – a perfect side dish for a corn dog spread.

9. Sriracha Comeback Sauce

“Comeback” sauce comes from Mississippi and has won the hearts and tastebuds of the whole Gulf South. This version has a little kick from a spicy Vietnamese style Sriracha sauce.

10. Southern Kick Coleslaw

A classic slaw with some extra Louisiana style heat provided by Blue Plate Hot & Spicy Mayonnaise. Serve it chilled as a nice and crunchy side dish.

 

 

Part of the fun of being an Official Sponsor of the 2025 New Orleans Super Bowl Host Committee is sharing the big flavors of the Big Easy. Because in a city like ours that lives to eat, every game day is a feast. New Orleans football fans always bring big flavor to the table, so we’ve rounded up our most score-worthy recipes for your game day spread, all made with the rich and creamy goodness of Blue Plate – That’s the good stuff! Get ready to turn game day into a true celebration of food, friends and football.

Cajun Pigs In A Blanket

Bayou Hot Chicken Dip

Creole Hot Sausage Po-Boy

Game Day Spicy Fried Chicken Sandwich

Hot & Spicy Pimento Cheese

Crispy Baked Chicken Wings with Spicy Ranch Dressing

 

 

From potato salad seasoned with crab boil to dips comin’ in hot from the bayou, this game-day “Super Menu” is a winner. As an official sponsor of the 2025 Super Bowl Host Committee, we’re giving our guests a taste of New Orleans they’ll never forget! We created these recipes to represent the New Orleans and Louisiana food culture we’re famous for – and they’ll make a great kickoff for anyone’s game-day spread. That’s the good stuff!

Creole Shrimp Cocktail

Fried Fish with Remoulade Sauce

Hot & Spicy Pimento Cheese

Cajun Dipping Sauce 

Chocolate Mayo Brownie Bites

Crab Boil Potato Salad

Southern Kick Coleslaw

In Louisiana we’ve got traditions all day long. One of the most hotly debated traditions around here, started long ago down the bayou in Cajun country, is putting potato salad in a bowl of gumbo. (But don’t worry, the rice doesn’t have to go anywhere! Two starches can be better than one, cher.)

The rules of potato salad in gumbo:

Across Louisiana we solidly agree on our love of gumbo, but we’re divided on this important matter of potato salad. Some of us want only rice in their gumbo, with maybe some potato salad on the side. Some want only potato salad in their gumbo. And some want both – if it’s done right! Everyone has their own way, but here is ours, and we’re sticking to it:

1. The potato salad has to be cold.

Gumbo is served piping hot and very peppery and spicy, so the trick is to scoop a little bit of the cold potato salad on your spoon first, and then spoon up the hot gumbo on top of it and eat it all in the same bite. The cold potato salad and spicy hot gumbo together create a sensation that’s as Louisiana as Mardi Gras and Jazz.

2. The creamier, the better.

You don’t put just any potato salad in gumbo. It has to be super creamy and “low profile” – with either small pieces of potato or mashed potato, and any seasoning veggies must be chopped small.

3. It has to be mustard based.

There’s some kind of je ne said quoi sensation when that cold, mustardy potato salad hits the hot, peppery gumbo. You kind of have to be there for it, so let’s get cooking!

4. There are no rules.

When all’s said and done, people will do it their way. They’ll put the potato salad in the bowl but at the very edge. Or they’ll drop it in the center of the gumbo. Or they’ll keep it in a separate side dish but still do the double dip thing. What’s important is to savor and enjoy two Southern culinary masterpieces whenever you can: Southern Potato Salad and Louisiana Gumbo. As they say down bayou in Cajun country, ca c’est bon.

What’s a potato salad without Blue Plate Mayo?

We hope we never find out! Blue Plate Mayo’s recipe using only the egg yolks whips up a perfectly creamy potato salad every time, to complement a gumbo or any other meal. Our favorite potato salad for gumbo is our Southern Potato Salad, but why stop there? Try these potato salads, all made extra rich ‘n creamy with help from Blue Plate Mayo – That’s the good stuff!

Southern Potato Salad

Old Fashioned Potato Salad

Crab Boil Potato Salad

Get ready to dive into the ultimate festival experience with the Blue Plate Mayo team! As proud sponsors, we’re bringing our own flavor of fun to four unforgettable Southern festivals this fall, and you won’t want to miss a second of it. From live music that’ll have you dancing all day to mouthwatering festival food, we’re spreading the good stuff everywhere we go.

October Festival Lineup:

• Southern Smoke Festival  – October 5 in Houston, Texas
• Annual National Shrimp Festival – October 10-13 in Gulf Shores, Alabama
• Acadiana Eats Festival  – October 26 in Lafayette, Louisiana
• Oak Street Po-Boy Festival – October 27 in New Orleans, Louisiana

At the festivals, just look out for Big Fluffy, our giant inflatable mayo jar mascot, and we’ll be there! Swing by to say hello and get a taste of some of our signature recipes – made with Blue Plate, of course. Plus, grab some free Blue Plate merch to take home. It’s going to be a celebration of Southern flavor, and we can’t wait to see y’all out on the festival grounds!

 

 

 

NEW ORLEANS, September 2024 – Louisiana-born Blue Plate is already a fan favorite in Baton Rouge, but the company is making it official as “The Official Mayo of the LSU Tigers” for the 2024-25 season. Founded in 1927, Blue Plate is beloved across the Gulf South and is the preferred mayo for tailgates and at many of Baton Rouge’s most iconic eateries.

Baton Rouge diners have long been able to enjoy Blue Plate at local institutions like the Pastime, Poor Boy Lloyd’s, George’s, Dearman’s, Mike Anderson’s and Phil’s Oyster Bar, but this season, Blue Plate lovers can add legendary Tiger Stadium to that list.

“At LSU Athletics, we are thrilled to partner with Blue Plate Mayo, a beloved brand that, like our Tigers, is a staple in Louisiana. We look forward to a winning season together, both on and off the field,” said Ben Price, director of partnerships at LSU Sports Properties.

“Blue Plate has been a family-owned, Louisiana company for nearly a century,” added Dan Trahant, director of marketing for Blue Plate. “We know how much food and football go hand in hand and we are proud to support the LSU Tigers by keeping fans fed and happy.”

In 2023, Blue Plate enlisted Baton Rouge-based design agency TILT for a packaging redesign that reflected the popular mayo’s Louisiana roots. The new label includes iconic Louisiana imagery and harkens back to the original blue plate Willow-ware china that inspired the brand name. The redesign signaled a rededication by Blue Plate to its roots here in the Pelican State.

This summer, Lieutenant Governor Billy Nungesser proclaimed Blue Plate “The Official Mayo of Po-boys.” The company also launched a flavor-packed new Creole Tartar Sauce and Creamy Cocktail Sauce – the perfect dips for boiled seafood and other tailgate favorites. Blue Plate’s egg-yolk-only recipe has been a consistent winner in blind taste tests across the industry.

Find tailgating tips and recipes at www.blueplatemayo.com and follow Blue Plate on Facebook or Instagram for all things mayo.

Blue Plate Mayo’s  “Dressed Like a Champion” t-shirts are now available in LSU Tiger colors at Porch ‘n Pantry, the Blue Plate Merchandise online shop.